Home made lemon drizzle

A moist, buttery lemon sponge soaked with a zingy lemon-sugar glaze.

 Prep Time: 15 minutes

 Bake Time: 45–50 minutes

 Total Time: 1 hour 5 minutes

 Difficulty: Easy

 Serves: 8–10

 Introduction

There’s nothing quite like a lemon drizzle cake — simple, sweet, and zesty. It’s soft and fluffy with a sugary crust that crackles when you slice into it. Whether you’re hosting afternoon tea or looking for a quick loaf to serve with coffee, this homemade version delivers both fresh flavor and comfort.

 Ingredients

 For the Cake:

• 1 cup (225g) unsalted butter, softened

• 1 cup (225g) caster sugar (or granulated sugar)

• 4 large eggs

• 1 ½ cups (225g) self-raising flour

• Zest of 2 lemons

• Optional: 1 tbsp milk (if batter feels too thick)

 For the Lemon Drizzle:

• Juice of 2 lemons

• ¾ cup (150g) granulated sugar or caster sugar

Tip: For extra tang, use a mix of lemon juice and a little zest in the drizzle.

 Instructions

 Step 1: Preheat & Prepare

1. Preheat oven to 350°F (180°C) or 160°C fan.

2. Grease and line a 2lb loaf tin with parchment paper.

 Step 2: Make the Cake Batter

1. In a large mixing bowl, cream together the butter and sugar until pale and fluffy (about 2–3 minutes).

2. Beat in the eggs one at a time, mixing well after each addition. Add a spoonful of flour if it starts to curdle.

3. Fold in the flour and lemon zest gently using a spatula or metal spoon. Don’t overmix.

4. Add a splash of milk if the batter is very thick.

 Step 3: Bake

1. Pour the batter into the prepared loaf tin and smooth the top.

2. Bake in the preheated oven for 45–50 minutes, or until a skewer inserted into the center comes out clean.

3. Let the cake rest in the tin while you prepare the drizzle.

 Step 4: Make the Lemon Drizzle

1. In a small bowl, mix the lemon juice with the sugar until it forms a grainy syrup.

2. While the cake is still warm, poke holes all over the top with a skewer or fork.

3. Spoon the drizzle evenly over the cake. The juice will sink in, and the sugar will form a crisp topping as it cools.

 Step 5: Cool & Serve

• Allow the cake to cool in the tin for at least 30 minutes.

• Remove, slice, and serve — enjoy with tea, coffee, or just on its own!

 Storage

• Room temperature: Store in an airtight container for up to 4 days.

• Freezer: Freeze sliced (wrapped) for up to 2 months. Defrost at room temp before serving.

 Nutrition Info (Per Slice – 1 of 10)

Values will vary depending on portion size and exact ingredients.